View Pit Stop page for race #231 by reddevilman — Ghost race
View profile for R (reddevilman)
| Official speed | 55.89 wpm (73.43 seconds elapsed during race) |
|---|---|
| Race Start | July 31, 2011 9:52:49am UTC |
| Race Finish | July 31, 2011 9:54:02am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. ugreno (71.92 wpm) |
| Accuracy | 94.0% |
| Points | 0.00 |
| Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |